Sopa De Fideo (Mexican Noodle Soup) Recipe

I love making Fideo Soup. I mix fideo noodles lightly browned in vegetable oil with garlic, onion, and tomatoes, then simmer them in savory chicken broth with a pinch of oregano. Every spoonful offers layers of flavor from simple ingredients that give a refreshing twist on a classic Mexican soup.

I’ve always been amazed by how simple ingredients can turn into something really interesting. When I first tried Sopa de Fideo, I didn’t expect a bowl of 200g fideo noodles, lightly fried in 1/4 cup vegetable oil alongside a small, finely chopped onion and 2 cloves of minced garlic to become so flavorful.

Adding 2 medium tomatoes or a cup of tomato puree really sets the base tone before stirring in 4 cups of chicken broth and a pinch of salt, black pepper, and 1/2 teaspoon dried oregano. I like to experiment by serving it with a bit of chopped cilantro and a squeeze of lime.

I’ve made it as a traditional soup and even as a twist on some recipes like vegetarian or one with chicken. Its simplicity sometimes hides a depth of aroma and taste that always leaves me wanting more and wondering about other ways to enjoy this Mexican soup.

Why I Like this Recipe

I really love this recipe for several reasons. For one, I dig how the noodles get all golden and a little nutty when they fry up in the oil. It gives the soup a sweet, toasted flavor that makes each spoonful special.

Another reason is how simple it is to pull together. I can whip up this soup pretty fast on a busy weeknight and it always hits the spot, even when I’m low on time.

I also enjoy how the tomato and garlic mix with the onion to create a warm, home-cooked taste. The flavors blend together in such a way that it feels comfortin even when I’m just craving something light.

Lastly, adding a bit of cilantro and a squeeze of lime at the end really gives it that extra kick. It wakes up the whole dish and makes it taste fresh every time I serve it.

Sopa de Fideo (Mexican Noodle Soup) is like a cozy bowl of goodness that reminds me of family meals. The process might seem simple, but it’s the little touches—like browning the noodles to a toasty perfection and layering in the flavors—that makes it feel extra special and totally satisfying.

Ingredients

• Fideo noodles provide carbohydrates and a familiar texture making the soup filling and hearty.
• Vegetable oil adds a smooth richness and helps soften onions and garlic when cooking.
• Onion, chopped fine, gives a sweet, aromatic flavor and adds fiber too.
• Garlic is known for its strong taste and immune boosting properties, adding extra spice.
• Tomato puree offers vitamins, tangy flavor and slight sweetness that liven up the broth.
• Chicken broth gives protein, minerals and ties all flavors together magically.

Ingredient Quantities

• 200g fideo noodles (or broken vermicelli)
• 1/4 cup vegetable oil
• 1 small onion, chopped fine
• 2 cloves garlic, minced
• 2 medium tomatoes, roughly chopped or about 1 cup of tomato puree
• 4 cups chicken broth (you can use veggie broth if you like)
• Salt to taste
• Black pepper to taste
• 1/2 teaspoon dried oregano
• Optional: chopped cilantro and lime wedges for serving

How to Make this

1. Heat vegetable oil in a large pot over medium heat.

2. Add the chopped onion and cook until it’s soft and a bit translucent.

3. Toss in the minced garlic and stir for about one minute until you can smell its aroma.

4. Mix in your tomatoes (or use the tomato puree) and let it cook for around five minutes until the flavors mix.

5. Add the fideo noodles to the pot and stir them around until they turn a light golden brown.

6. Pour in the chicken broth and add salt, black pepper, and the dried oregano.

7. Bring it to a boil on medium-high heat, then lower the heat to let it simmer.

8. Allow the soup to simmer for about 10 minutes or until the noodles are soft.

9. Taste the soup and feel free to adjust the salt and pepper if needed.

10. Serve the soup hot with a sprinkle of chopped cilantro and a squeeze of lime juice if you like.

Equipment Needed

1. Large pot
2. Stove
3. Cutting board
4. Chef’s knife
5. Measuring cups and spoons
6. Wooden spoon for stirring
7. Ladle for serving

FAQ

Sopa De Fideo (Mexican Noodle Soup) Recipe Substitutions and Variations

• If you cant find fideo noodles, you can use broken pieces of spaghetti or even thin rice noodles
• You can swap the vegetable oil with olive oil or canola oil if thats more available
• If you dont have chicken broth, try using beef broth or veggie broth as a good alternative
• Instead of using fresh tomatoes, canned tomatoes or tomato sauce work just fine
• You can replace cilantro with parsley if you’re not a big fan of the strong flavor

Pro Tips

1. If you wanna get the most flavor out of your soup, keep your heat at medium when frying the onions and garlic—if it’s too high, you can burn ’em and that bitter taste will mess up the whole dish.

2. Toast your noodles in the oil and veggies for a few minutes more than the recipe says if you like a little extra crunch and richer flavor, but make sure they dont burn.

3. Adding a bit of extra seasoning towards the end can help balance out the flavors better since sometimes simmering can mute spices—so taste as you go and tweak it if needed.

4. For a fresher twist, try using both tomato puree and fresh chopped tomatoes together if you got them, they bring different textures and depth to the soup.